Top tip: You can add variations of spices and herbs such as chilli, caramelised onions, raisins and garlic.
Recipe courtesy of ‘Fired Wood Oven Cooking’
100ml Lukewarm Water
¼ tsp Dried Yeast
Pinch of Salt
Pinch of Sugar
325g Self-Raising Flour, Plus extra for dusting
6 tsp Plain Yoghurt
1 tsp Nigella Seeds
40ml Full-Fat Milk
4 tsp Rapeseed Oil
Butter, for brushing
In a bowl, mix the lukewarm water with the yeast and sugar. Leave to stand for 10 minutes.
In a separate bowl, add the flour, yoghurt, salt and nigella seeds and start binding together. Add the milk, then slowly pour in the yeast mixture, mixing together and kneading into a dough. Add the oil at the end, again kneading the dough. Cover the bowl with clingfilm and set aside to rise for 30 minutes to an hour.
Divide the dough into 4 or 5 equal pieces (depending
how thin you like your naans) and shape into balls.
Heat a wide, well-seasoned cast-iron dish in the hot oven.
Stretch the dough balls out by hand on a lightly floured surface. Place the naans on the hot dish and grill for 1 - 2 minutes until light brown and crispy. Brush with butter and serve immediately.
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